I’m in the middle of this My Home Table cooking challenge this month, and it’s going pretty well.
I’ve been Instagramming more than I’ve been blogging about it, but the dishes haven’t all been Instagram worthy, that’s for sure. Like those eggs I simmered in my attempt at a sofrito sauce and were barely edible or that sad chicken breast I seared in a skillet and wrapped in a taco. (Sorry, no photos to prove their existence.)
I definitely feel a little bummed when I eat food that I’ve identified as sad or simply a vehicle for calories when I’m starving.
The goal, however, is to plan ahead so that you don’t get to the point where you’re hungry and looking into a fridge full of ingredients you had the best of intentions cooking yesterday. I’ve made a few really excellent dishes that fed me for days, like this turkey kale pot pie from last week or a pot of chili so good that even my picky 5-year-old scarfed it up.
Last night, I went over to the house of Martha Pincoffs, the woman behind this My Home Table challenge, for a food swap. She grilled burgers for our actual dinner but had also made a big pot of white bean stew so that I could take home leftovers. I shared a vegan pecan chili, whose recipe I’ll be running later this week, but what I really wanted to share today was this cornbread that David Ansel, aka The Soup Peddler, made over the weekend. He’s one of those fine Austin food folks I’ve befriended over the years, which means I have the pleasure of enjoying his cooking AND stealing his recipes.
This cornbread was just too good not to pass along. It’s the only cornbread I’ve ever had that doesn’t taste like a crumbling brick of dirt on the second day. He originally got the recipe off a package of cornmeal, but he’s tweaked it over the years to include an additional egg and shortening. Those have to be the keys to the long shelf life, if it lasts that long.
Just As Good The Next Day Cornbread
1 cup cornmeal
1 cup flour
1/4 cup sugar
1 Tbsp. baking powder
1 tsp. salt
1/4 cup shortening
1 cup milk
1 cup cheese cubes
Heat oven to 425 degrees. Mix together the dry ingredients in a bowl. Using a fork or pastry cutter, cut the shortening into the flour and cornmeal mixture, omitting the sugar if you prefer your cornmeal unsweetened. In another bowl, combine the wet ingredients and add that mixture to the dry ingredient bowl. Mix in cheese cubes, if using, and pour into a 8-inch-by-8-inch or 9-inch-by-9-inch pan. Bake for 20-25 minutes.
— Adapted from a recipe by David Ansel